Canjeero
Somalia's spongy fermented breakfast bread
Think of it as: Like a crumpet flattened into a crêpe
Injera's gentler cousin from the Horn.
What does it taste like?
Slightly sour and soft, or sweet with butter and sugar.
SweetSpicySourSaltyFunkSmellTextureSpongy and full of holes
What is it?
A thin, spongy flatbread made from fermented batter and cooked on one side only. It's the classic Somali breakfast, also called laxoox in the north. Topped with ghee and sugar or eaten with spiced meat.Source: Wikipedia
How locals eat it
Eaten at breakfast with ghee and sugar or with suqaar (sautéed meat) and spiced tea.
Watch it
EnglishTap to play (YouTube)Where is it from?
🇸🇴Somalia
CapitalMogadishu
Populationabout 20.4 millionestimate (unverified)
IndustriesLivestock (camels, goats), Remittances, Fishing
Japan's Foreign Ministry advises leaving much of the country for safety reasons.
Famous peopleMo FarahSomali-born runner who won four Olympic golds for Britain
HelloIska warran (Somali)
CurrencySomali shilling
Fun factIt has one of the largest camel populations in the world.
The flag🇸🇴 Light blue honors the UN flag; the star's five points stand for the five regions where Somalis live.
From Tokyoabout 10,270 kmstraight line, Tokyo to Mogadishu
Also trySuqaarBariisSambuusa
🇸🇴 Sounds & life in Somalia
Iska warranHello（Iska warran (Somali)）
Latin
Latin
Right now…
AnthemQolobaa Calankeed
SportFootball FestivalIndependence Day (July 1)
SportFootball FestivalIndependence Day (July 1)
Ingredients
- 300g sorghum or wheat flour
- 3g dry yeast
- 1 tsp sugar
- Salt
- 500ml warm water
Can't find it? All-purpose flour works if you can't find sorghum flour.
How to make it (one way)
- Whisk flour, yeast, sugar and salt with water
- Leave overnight to ferment
- Pour a thin layer into a hot pan
- Cover and cook on one side only
- Done when the surface is full of holes
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sorghum flourAmazon